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Cauliflower Soup with Romanesco

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Cauliflower Soup with Romanesco

The perfect cauliflower soup with romanesco recipe with a picture and simple step-by-step instructions.

  • 1 Cauliflower fresh
  • 1 Romanesco
  • 1 pole Leek
  • Salt pepper
  • 150 ml Cream
  • Butter
  • Flour
  1. Wash the cauliflower, romanesco and leek. Cut the leek into rings, halve the cauliflower and romanesco. > The vegetables must be covered with salt water in a sufficiently large saucepan. > Let it boil until everything is nice and soft. > Separate water and vegetables. > Make a roux with the vegetable water. > Add 150 ml of cream. > Chop the vegetables and add them to the soup, stir and you’re done. >> I like to let the soup steep for another 2 hours. Parsley is great as a decoration.
Dinner
European
cauliflower soup with romanesco

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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